Ministers decide against trans fat laws

State and federal health ministers have voted against immediately forcing fast-food companies to reduce dangerous trans fats in their cooking.

But the Australia and New Zealand Food Regulation Ministerial Council has warned regulation was a strong possibility if progress was not made.

The council on Friday supported a report by the food regulator, Food Standards Australia New Zealand (FSANZ), that found consumption of trans fats in the two countries was comparable to or lower than world standards.

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Australians consume about 0.6 per cent of their daily energy intake as trans fats, which is below the World Health Organisation goal of one per cent.

New Zealanders consume 0.7 per cent.

The report found no immediate need to regulate and force fast-food companies to act because it was not a public health issue.

It recommended a review begin in early 2009 to make sure the industry was working to reduce trans fat levels in the food supply.

But action could be taken before the review if sufficient progress was not being made, the council said.

Regulatory options include stricter labelling requirements or setting a limit on trans fats in foods.

"Ministers noted that regular updates on progress on trans fat reduction would be provided on the work being carried out by the Australia New Zealand Collaboration on Trans Fats and agreed to consider regulatory action should sufficient progress not be made," the council said in a statement.

The collaboration, which met for the first time in February, includes representatives from FSANZ, the Australian Food and Grocery Council, the National Heart Foundation and the Dietitians Association of Australia.

Trans fats are produced by partial hydrogenation of liquid vegetable oils to produce oils which have better physical properties for food processing, such as increased shelf life.

Manufacturers use trans fats because they stop food turning rancid and improve its texture, but they also increase the amount of "bad" cholesterol in the body and have been linked to a greater risk of coronary heart disease.